Baja Fish Tacos
Introduction
Great fresh Baja taste without empty calories
Ingredients
14 oz. thawed tilapia filets, about 3.5 oz. per serving
1 medium onion, chopped, divided
1 medium tomato, chopped, divided
1 ripe avocado, chopped
12 oz. broccoli or cabbage slaw
4 servings whole wheat tortillas (check package for serving size)
2 tsp taco dry taco seasoning
zest of 1 lemon, about 1 T
juice of 1/2 lemon, about 1 T
cilantro, fresh, chopped fine, about 2 tbsp
1 medium onion, chopped, divided
1 medium tomato, chopped, divided
1 ripe avocado, chopped
12 oz. broccoli or cabbage slaw
4 servings whole wheat tortillas (check package for serving size)
2 tsp taco dry taco seasoning
zest of 1 lemon, about 1 T
juice of 1/2 lemon, about 1 T
cilantro, fresh, chopped fine, about 2 tbsp
Directions
Chop onion and tomato. Shred cabbage (or use the pre-shredded; non-dressed broccoli slaw can also be used). Place tortillas in the microwave for about 30 seconds on medium to make them more pliable. Chop or slice entire avocado.
Sprinkle tilapia filets on both sides with taco seasoning. Place in nonstick pan and cook over medium heat until pan-side appears white, about 3-5 minutes. Flip, adding half the onions and half the tomatoes. Using the spatula, chunk the fish as if you were browning ground meat, trying to evenly distribute with seasonings and vegetables. To thoroughly cook the fish will take about another 3 minutes from flipping. Remove from heat and stir in lemon juice.
Fill tortillas with fish mixture, chopped vegetables, cabbage, chopped ciclantro and lemon zest. Dig in, there's so much bright, fresh flavor you'll never miss the fat!
Sprinkle tilapia filets on both sides with taco seasoning. Place in nonstick pan and cook over medium heat until pan-side appears white, about 3-5 minutes. Flip, adding half the onions and half the tomatoes. Using the spatula, chunk the fish as if you were browning ground meat, trying to evenly distribute with seasonings and vegetables. To thoroughly cook the fish will take about another 3 minutes from flipping. Remove from heat and stir in lemon juice.
Fill tortillas with fish mixture, chopped vegetables, cabbage, chopped ciclantro and lemon zest. Dig in, there's so much bright, fresh flavor you'll never miss the fat!
Number of Servings: 4
Related Recipes
-
15-Minute Fish with Parsley Pesto
-
Salmon with Summer Tomato Salsa
-
Shrimp Scampi
-
Scallops In White Wine Sauce With Whole-Wheat Linguine
-
Baked Tilapia with Crumb Crust
-
Honey-Glazed Salmon
-
Orange-Miso Grilled Salmon
-
Greek-Spiced Baked Shrimp
-
California Roll Salad
-
Smoked Salmon and Cream Cheese Frittata